Doaheadbreakfastcasserole Recipes

MAKE AHEAD BREAKFAST CASSEROLE

Make Ahead Breakfast Casserole image

Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!

Provided by Shannon Marie

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

2 ½ cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 ¼ cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
¼ teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Steps:

Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 14 g, Cholesterol 132.3 mg, Fat 32.4 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 13.4 g, Sodium 882.3 mg, Sugar 4.2 g

BREAKFAST CASSEROLE

Breakfast Casserole image

This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.

Provided by MaryMc

Categories One Dish Meal

Time 9h55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pork sausage or 2 cups cubed cooked ham
6 cups cubed bread (French bread or a chewy, rustic white bread is good)
1/4 lb medium cheddar, shredded
1/4 lb swiss cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

Steps:

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" X 13" baking pan.
Sprinkle bread evenly with cheese, and top with sausage (or ham).
Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45-50 minutes, or until set.
Let stand 5 minutes before serving.

DO-AHEAD BRUNCH BAKE

Do-Ahead Brunch Bake image

Joy Maynard of St. Ignatius, Montana wakes up her clan with this convenient breakfast casserole that she assembles the night before. Loaded with hearty ham and hash browns, it's sure to start their day in a tasty way.

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

8 frozen hash brown patties
1 package (8 ounces) thinly sliced fully cooked ham, chopped
1-1/4 cups shredded reduced-fat cheddar cheese, divided
2 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup egg substitute
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

Place potato patties in a 13x9-in. baking dish coated with cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 463mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

DO AHEAD BREAKFAST CASSEROLE

Do Ahead Breakfast Casserole image

Make and share this Do Ahead Breakfast Casserole recipe from Food.com.

Provided by loriyeargan

Categories Breakfast

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 cup diced ham
2 boxes hash brown potatoes (not the frozen kind)
1 medium green bell pepper, chopped
1 tablespoon dried onion flakes
2 cups shredded cheddar cheese
3 cups milk
1 cup Bisquick
1/2 teaspoon salt
4 eggs

Steps:

Mix together ham, potatoes, bell pepper, onion, and 1 cup of cheese; spread into a 13x9 baking pan.
Stir together milk, Bisquick, salt, and eggs until blended; pour over potato mixture.
Sprinkle with remaining 1 cup of cheese.
Cover and regrigerate at least 4 hours,but no longer than 24.
Bake at 375 degrees for 30-35 minutes, until light golden brown around the edges and cheese is melted.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 405.6, Fat 24.7, SaturatedFat 13, Cholesterol 210.2, Sodium 1143.8, Carbohydrate 20.7, Fiber 0.8, Sugar 3.6, Protein 24.6

DO-AHEAD BREAKFAST BAKE

Do-Ahead Breakfast Bake image

This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h5m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup diced fully cooked ham (6 oz)
2 boxes (4.6 oz each) Betty Crocker™ julienne potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
3 cups milk
1/2 teaspoon pepper
4 eggs

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8 hours, but no longer than 24 hours.
Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center comes out clean. Let stand 10 minutes.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g

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